Moo Goo Gai Pan w/ Bok Choy
Serve with steamed rice.

Servings: 4

1 tablespoon vegetable oil
1/4 pound sliced fresh mushrooms
1/4 pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
1/4 pound sliced bok choy
Salt and black pepper to taste
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
3/4 cup skinless, boneless chicken breast meat - thinly sliced
1 teaspoon white wine
1/4 teaspoon granulated sugar
1/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.

Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

Per Serving (excluding unknown items): 228 Calories; 8g Fat (29.7% calories from fat); 1g Saturated Fat; 13g Protein; 28g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 103mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

Low Fat Recipes Furnished by© - Copyright 2010